French Onion Soup

    • Prep Time
    • 10 mins
    • Cook Time
    • 1 hr 20 mins
    • Yield
    • 1 pot

I absolutely love French onion soup.

Onion soup has been popular  as far back as Roman times. It was seen as food for poor people, since onions were cheap and easy to grow. The modern version of this soup comes from 18th century France.

I’ve finally figured it out and this is the best French onion soup recipe. I like my onion soup topped with bread and melted cheese.

So treat yourself to a hot bowl topped with melted cheese. This is a perfect dish for dinner parties and your guests will be beyond impressed.  Prepare your mouth for this deliciousness!

Rate Recipe

11 Ratings

Ingredients

  • 2 tbsp unsalted butter
  • 1 lb yellow onions, thinly sliced
  • 1 lb red onions, thinly sliced
  • 1 tbsp all-purpose flour
  • 1 cup dry white wine
  • 8 cups vegetable stock
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • kosher salt
  • pepper
  • 1 crusty baguette, sliced
  • 2 2/3 cups Gruyère cheese, shredded

Instructions

  • 1. In a large pot or dutch oven, melt butter over medium heat. Add onions, stir, cover and cook for 5 minutes.
  • 2. Uncover, reduce heat to low and cook, stirring occasionally, until tender and deep golden brown, about 30 minutes.
  • 3. Add flour. Stir until evenly distributed.
  • 4. Slowly add wine, then the stock. Throw in thyme and bay leaves. Bring to a boil the reduce to a simmer for 30 mins.
  • 5. Add salt and pepper to taste. When you are ready to serve, heat your broiler.
  • 6. Transfer the soup to ovenproof bowls and ladle the soup into them.
  • 7. Depending on how big your soup bowls are, place 1-2 slices of bread on top of the soup. Top with shredded cheese and broil for 2 minutes. Serve immediately!

Instructions

  • 1. In a large pot or dutch oven, melt butter over medium heat. Add onions, stir, cover and cook for 5 minutes.
  • 2. Uncover, reduce heat to low and cook, stirring occasionally, until tender and deep golden brown, about 30 minutes.
  • 3. Add flour. Stir until evenly distributed.
  • 4. Slowly add wine, then the stock. Throw in thyme and bay leaves. Bring to a boil the reduce to a simmer for 30 mins.
  • 5. Add salt and pepper to taste. When you are ready to serve, heat your broiler.
  • 6. Transfer the soup to ovenproof bowls and ladle the soup into them.
  • 7. Depending on how big your soup bowls are, place 1-2 slices of bread on top of the soup. Top with shredded cheese and broil for 2 minutes. Serve immediately!

Rate this recipe

  • 11 people rated this recipe

  • Average Rating

    (4 / 5)


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